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Arguably the easiest Jamaican Rice and Peas to make is the Slow Cooker version I shared a while back and while that’s one of my go-to recipes, IMHO when you add salted pigtail to the dish it takes on a new level of ‘comfort’. Served with a healthy side of Jamaican Style Steamed Cabbage and even in the middle of a bitter Canadian winter, you’ll be cozy, warm and well fed.
You’ll Need…
1 1/2 cup dried red kidney beans (soaked)
6-8 sprigs thyme
2 scallions (chopped)
4-6 cloves garlic (smashed)
1 medium onion (diced)
1 Scotch Bonnet pepper (see notes below)
8 pimento berries (allspice)
1/2 teaspoon black pepper
2 lbs salted pigtail (pre-cooked)
1/2 cup coconut cream
2 1/2 cups par-boiled brown rice (washed)
water (12-14 cups)
NOTES! Soak the washed (dried) red kidney beans in water (covered) so it cooks faster. May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially how I pre-cooked the salted pigtail pieces. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific dietary requirements. I suggest you get your butcher to cut the salted pig tail into 1 – 1 1/2 inch pieces for you as they can be tough to cut through.
With the Scotch Bonnet pepper (a habanero will work also) you have two options. As it cooks you can break it and release the heat or try your best to NOT break it while cooking and remove it near the end.
Turn the stove on high, add about 8 cups of water and the coconut cream.
Bring to a boil, then reduce to a simmer and cook for 90 minutes or until the beans are tender. Keep in mind that we did pre-cook the salted pigtail (see video). During the cook time you’ll need to add about 4-5 cups of water, keeping in mind that we still need liquid for cooking the rice.
NOTE! If you don’t have coconut cream, you may use 2 cups of coconut milk and leave out 2 cups of the water I mentioned.
No, we didn’t add any salt to the dish as the remaining salt from the salted pigtail should be enough to season the dish. However, taste it at this point and adjust the salt to your liking. This is also when you’d remove the whole Scotch Bonnet pepper if you didn’t want the sort of kick.
Personally I think that this version of rice and peas is better a bit wet or NOT Shelly!
Wash the rice with cool water and repeat until the water runs clear. Now into the pot and raise the heat to bring it back to a boil.
Reduce to a rolling boil / simmer and cook for about 20-25 minutes or until the rice is tender. If you use white rice, it will cook quicker and you’ll need less liquid.
Turn off the heat and cover the pot. After 8-10 minutes you can go in with a fork and fluff it if you want. Enjoy!
In a deep pot, put the pre-soaked red beans and any remaining water from soaking them overnight or at least 4 hours. Followed by the thyme, scallions, garlic, onion, pimento berries (allspice), black pepper and the Scotch Bonnet pepper.
Wash the rice with cool water and repeat until the water runs clear. Now into the pot and raise the heat to bring it back to a boil.
With the rice and peas cooking together you’ll need to adjust the seasoning accordingly. I don’t add any additional salt as the salted pigtail should provide enough. However, taste and adjust the seasoning to your liking.
Conclusion
Salted Pigtail Rice and Peas is a delightful dish that combines the creamy coconut cream with the salted pigtail for a rich and savory flavor profile. The addition of scotch bonnet pepper gives it a nice kick without overpowering the other ingredients. This recipe is a great way to use up leftover salted pigtail and is perfect for special occasions or as a hearty weeknight meal.
FAQs
Q: Can I use different types of rice for this recipe?
A: Yes, you can use different types of rice, such as brown rice or white rice, but keep in mind that the cooking time may vary.
Q: Can I skip the soaking process for the red kidney beans?
A: No, it’s recommended to soak the beans overnight or at least for 4 hours to cook them evenly and to help reduce the cooking time.
Q: Can I add more or less of the ingredients?
A: Yes, you can adjust the amounts of the ingredients to taste. However, keep in mind that the recipe may not turn out as expected if you make too many changes.
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